Bacon and Treacle Sauce (600 ml)
Ingredients
Instructions
  1. Heat a deep saute pan over a medium high heat then add the lardons or bacon. Fry for 4-5 minutes, stirring often until golden brown and crispy. Stir in the shallots and garlic, lower the heat and cook for 8-10 minutes until they have softened.
  2. Pour in the cider vinegar, increase the heat and let the liquid bubble to reduce and thicken to a syrupy glaze. Stir in the black treacle then add the beef stock.
  3. Bring to the boil, reduce the heat and simmer gently, uncovered, for about 10 minutes to reduce and thicken until it nicely coats the back of a wooden spoon. Whisk in the olive oil to emulsify and enrich the sauce. Stir in the thyme and chives and warm through for a minute.
  4. Remove from the heat and season to taste with salt and pepper. Serve immediately in a warmed jug. It can be kept in a sealed container for 3 days in the fridge or be frozen until needed.